Eggplant is a nutritious and unique vegetable normally in season from August to October. While eggplant may appear to be very hardy, with its deep purple color and tough skin, it is actually quite perishable. Eggplant will keep for two to five days in the refrigerator and 10 to 12 months in the freezer.
Fresh eggplants store best. Select an eggplant that is smooth and vivid in color, with no scars or bruises.
Eggplant placed in the refrigerator will normally stay fresh two to five days. Never refrigerate cut-up eggplant, as the flesh turns rotten very quickly once exposed. You can store whole eggplant in a plastic bag, but do not seal it in plastic wrap, which will keep the vegetable from breathing.
In the freezer, eggplant will keep for 10 to 12 months. Before freezing, blanch the eggplant by placing peeled, cut-up pieces into a pot of boiling water and lemon juice. Use one-half cup lemon juice for every gallon of water. Boil the eggplant pieces for four minutes exactly, then remove with a slotted spoon and place in a vat of ice cubes to keep from overcooking. Place the blanched eggplant in an airtight bag or container and freeze.